With the warm weather we’ve had lately in Southern California, our friends thought it would be fun to have a wine tasting outing in Temecula, along with a picnic where each couple contributed a dish of choice. It was a great opportunity for us to use the Nature’s Pride 100% natural bread that was sent to us by Foodbuzz to create a recipe with. We wanted to make something that was easily portable and simple to eat without a lot of fuss, so with some great ingredients, we came up with our version of Roasted Garlic and Olive Tapenade. Tapenade is a popular dish in the south of France that consists of pureed olives, capers, anchovies, and olive oil. It also reflects Mediterranean cuisine because of the main ingredient – olives. This dish is great as a spread on crackers or bread, and even as a condiment. But to spruce up the flavors of a typical tapenade, we also added roasted garlic infused olive oil, sun-dried tomatoes, and fresh herbs from our garden. It’s so simple to make because all of the ingredients goes into the food processor and within a minute, you get a beautiful puree that is full of flavor and depth. Here’s a quick run-down of how we made it and how it was enjoyed at the winery…
To make the roasted garlic infused olive oil, we peeled 8 garlic cloves and poured in 1/2 cup of extra-virgin olive oil and seasoned with salt and pepper. This went into a 375-degree oven for about 25 minutes until the garlic starts to brown. Since we are using a lot of garlic, it's best to cook it down because you don't want it to be too strong in the spread.
The ingredients we used for this recipe are: 12 oz. of black olives (it's best if you use Kalamata), 2 tbsp capers, 1 tbsp anchovy paste, 2 tbsp sun-dried tomatoes, 1 tbsp Dijon mustard, 1/2 lemon juiced, 1 tsp red wine vinegar, 2 tbsp fresh chopped parsley, 2 tbsp fresh chopped basil, 1/2 tsp fresh thyme, 1 finely chopped bay leaf, and 1/4 tsp crushed red pepper.
All of the ingredients goes into a food processor, along with the roasted garlic and olive oil.
The mixture gets pureed until it looks almost like a paste.
Meanwhile, it's time to work on the bread to go along with our olive tapenade mixture. We used Nature's Pride Country White Bread; the crust was trimmed off and each slice was cut into quarters.
We heated a pan with some butter and browned the bread until it was toasted. You can also do this in the toaster or toaster oven. You want the bread to have a crisp to it.
This batch yields about 1 1/2 cups of Roasted Garlic and Olive Tapenade, so it's perfect to bring to parties or have as an appetizer for your own events. As you can see, it's very easy to make; in fact, if you don't care for the roasted garlic portion of the recipe, just add 1-2 fresh garlic cloves into the processor with the olive oil. Either way, the end result is going to taste fabulous. You get the saltiness with the capers and anchovies, the freshness of the herbs, garlic, and sun-dried tomatoes, the sourness from the lemon juice and red wine vinegar, and of course, the boldness of the olives. It's a great combination that you can enjoy in so many ways - as a spread on the crusty bread or crackers, as a dip with chips, as a condiment with vegetables or chicken, or even tossed with cooked pasta!
For us, we enjoyed it in the company of good friends at the Temecula wineries on a gorgeous day. Trust me - this Olive Tapenade goes very well with any kind of wine! Cheers to that!
Special thanks to Nature’s Pride and Foodbuzz for letting us have the opportunity to make something delicious to go along with the bread. It’s times like these where you have to think beyond what a sandwich bread is for, because there are so many other uses for it to make it different, unique, and fun!
To view or print-out this recipe, click here: Roasted Garlic and Olive Tapenade with Nature’s Pride Bread